Black Bean Plantain Bowls
A colorful, vegan-friendly bowl combining sweet roasted plantains, protein-packed black beans in a tangy orange vinaigrette, and crispy garlic rice. Perfect for a quick, satisfying dinner or make-ahead meal.
Equipment
- 1 mixing bowl
- 1 Baking sheet, lined with parchment paper
- 1 Large skillet or frying pan
- 1 spatula
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
Black Bean Salad:
- 1 15 oz can black beans, drained and rinsed
- ¼ cup fresh cilantro finely chopped
- Zest and juice of 1 medium navel orange
- 1 garlic clove grated
- 1 tbsp red wine vinegar
- ½ tsp ground coriander
- ½ tsp dried oregano
- 2 tsp maple syrup
- 2 tsp extra virgin olive oil
- Salt to taste
Bowl Assembly:
- 2 ripe plantains peeled and sliced into 1/2-inch coins
- 2 cups cooked sushi or jasmine rice
- 1 –2 tbsp cooking oil for rice and plantains
- 2 garlic cloves thinly sliced
- Pickled red onion for topping
- 1 avocado sliced
- Lime wedges optional
Instructions
- Prepare the Black Bean Salad: Begin by placing the drained and rinsed black beans into a medium mixing bowl. Finely chop fresh cilantro and add it to the beans. Grate the garlic clove directly into the bowl to infuse a subtle aromatic flavor. Zest the orange carefully, then squeeze its juice over the beans. Next, drizzle in the red wine vinegar, maple syrup, and extra virgin olive oil. Sprinkle in the ground coriander, dried oregano, and a generous pinch of salt. Gently toss all ingredients together until each bean is coated in the vibrant, tangy marinade. Cover the bowl and allow the salad to chill in the refrigerator for at least 10 minutes to let the flavors meld beautifully.
- Preheat and Prepare the Oven for Plantains: Set your oven to 400°F (200°C) to preheat while you prepare the plantains. This ensures the oven is at the perfect temperature to caramelize the natural sugars in the fruit. Line a baking sheet with parchment paper to prevent sticking and make cleanup effortless.
- Slice and Oil the Plantains: Peel the ripe plantains carefully, ensuring you remove all the skin. Cut them into 1/2-inch thick coins to ensure even roasting. Arrange the slices in a single layer on the prepared baking sheet. Using a pastry brush or cooking spray, coat both sides of the plantains lightly but evenly with oil. This helps the plantains caramelize and prevents them from drying out during roasting.
- Roast the Plantains: Place the baking sheet in the preheated oven. Roast the plantains for 15 minutes, then carefully flip each slice to ensure even browning. Continue roasting for an additional 5–8 minutes, keeping a close eye so they turn golden and caramelized without burning. Once done, remove the plantains from the oven and season lightly with salt. Optionally, squeeze fresh lime juice over them to enhance their natural sweetness and add a refreshing citrus note.
- Prepare the Garlic-Infused Rice (Optional): While the plantains roast, heat a large skillet over medium heat. Add a tablespoon of oil and allow it to warm fully. Add the thinly sliced garlic and cook for about 2 minutes until it becomes lightly golden and fragrant, being careful not to let it burn. Remove the garlic slices from the pan and set aside.
- Crisp the Rice: Add the cooked sushi or jasmine rice to the skillet. Spread it evenly into a flat layer using a spatula. Allow the rice to cook undisturbed for approximately 5 minutes so it develops a lightly golden, crispy texture on the bottom. Return the golden garlic slices to the pan and gently fold them into the rice, seasoning lightly with salt. Break the rice into bite-sized chunks with your spatula for easy serving.
- Assemble the Bowls: Start by placing a portion of the crispy garlic rice at the bottom of each bowl. Layer roasted plantain slices on top of the rice. Spoon a generous portion of the marinated black bean salad over the plantains. Add sliced avocado and a few pickled red onion rings for extra texture, flavor, and color. Drizzle any remaining orange vinaigrette from the black bean salad over the bowl for a bright, tangy finish. Optionally, garnish with lime wedges for a zesty touch.
- Serve and Enjoy: Serve the bowls immediately while the plantains are warm and the rice is still slightly crispy. This dish works beautifully as a filling weeknight dinner, a meal-prep option, or even a casual lunch. Each bite combines the sweetness of plantains, the savory depth of black beans, and the rich, nutty notes of garlic rice, creating a balanced and satisfying plant-based meal.
Notes
- Always use ripe plantains with yellow-to-black skin for maximum sweetness and easy caramelization. Green plantains are too starchy and won’t achieve the same texture or flavor.
- Coat the plantain slices generously with oil before roasting to prevent them from drying out and to promote even browning.
- For the rice, sticky varieties like short-grain sushi rice work best if you want a crisp, golden layer. Jasmine rice can also be used successfully.
- Don’t slice plantains too thin; 1/2-inch thick coins ensure they cook evenly and avoid burning.
- The black bean salad can be made ahead and stored in the fridge for extra convenience. The flavors deepen as it marinates.
